Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.

ABSTRACT: The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dep

SUBMITTER: Bonatsou S 

PROVIDER: S-EPMC9563747 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature